Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 pk Semisweet chocolate -- (8 -condensed milk
-squares each) 2 ts Vanilla
1 14 oz can Sweetened 1 1/2 c Chopped walnuts

Microwave chocolate and milk in large microwavable bowl on HIGH 2 to 3
minutes or until chocolate is almost melted, stirring halfway through
heating time. Stir until choclate is completely melted. Stir in
vanilla and walnuts. Spread in greased 8-inch square pan. Refrigerate
until firm. Cut into squares. Makes 4 dozen.

Per fudge: Calories 89; fat 5.2 g; cholesterol 2 mg; carbohydrate
8.9 g; fiber 0.9 g; protein 1.5 g; sodium 9 mg; potassium 75 mg;
calcium 25 mg.

VARIATIONS: ROCKY ROAD FUDGE: Add 1 cup miniature marshmallows with
vanilla and walnuts.

PEANUT BUTTER FUDGE: Omit walnuts. Drop 1/2 cup peanut butter by
teaspoonfuls on top of fudge. Swirl with knife to marbleize.

PEPPERMINT FUDGE: Omit vanilla and walnuts. Stir in 1/2 cup coarsely
crushed peppermint candies.

COCONUT WALNUT FUDGE: Add 1 cup angel flake coconut, toasted, with
vanilla and walnuts. Garnish with additional coconut.

NOTE: For easy gifts, wrap fudge in colored cellophane, then tie with
holiday ribbon.

Typed for you by Marjorie Scofield 9/14/95

Recipe By : Holiday Desserts (Bakers, Diamond, Jell-O)

From: Marjorie Scofield Date: 09-28-95 (21:57) (160)
Fido: Recipes

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